Additional information
Weight | 7 kg |
---|---|
Dimensions | 26 × 16 × 32 cm |
Colors | |
Grapes | |
Regions | |
Types | |
Vintages |
No products in the cart.
£45.00 – £270.00 (Price for a single bottle) immediate availability
100% SANGIOVESE, aged for more than 2 years in durmast casks. Brunello expresses the character and nobility of the hand harvested grapes from the Vigna del Castello and the Vigna del Velo.Designation | Brunello di Montalcino |
---|---|
Grape Types | Sangiovese 100% |
Region | Tuscany (Italy) |
Alcohol content | 14% |
Bottle Size | 75 cl Bottle |
Vineyards | Organic cultivation |
Vinification | Fermentation with local yeasts, long period of submerged cap maceration at a controlled temperature of 23°C for 30 days. |
Aging | Slavonian durmast casks of 15 and 20 hl for 30 months |
Refinement | In bottles for a period of at least 8 months |
Weight | 7 kg |
---|---|
Dimensions | 26 × 16 × 32 cm |
Colors | |
Grapes | |
Regions | |
Types | |
Vintages |
Colour | Clear, intense, ruby |
---|---|
Scent | Complex, elegant, intense. Notes of ripe cherry, chocolate and tobacco. Slightly spicy and flowery. |
Taste | Structured, sophisticated, lingering. Smooth tannins, with a long and juicy finish and marked acidity. |
Vigna del Castello and Vigna del Velo: in these two vineyards that embrace the medieval manor, the Sangiovese grapes for Brunello di Montalcino Castello Tricerchi are grown, according to a philosophy founded on the values of respect and synergy between man and nature.
The collection and selection of the grapes are scrupulously manual, the vinification takes place with fermentation from indigenous yeasts and with long macerations on the skins, the refinement takes place in Slavonian oak barrels, in the cellars of the castle that once housed the ancient prisons.
Harmony, balance, great prospect of evolution for this Brunello, the red wine that represents one of the most fascinating places in Tuscany and one of the highest symbols of Italian enology.
INGREDIENTS:
Preheat the oven to 375 degrees . Season both sides of the steak with salt and pepper. Heat the olive oil in a medium skillet over medium-high heat. When the olive oil is hot, add the steak and cook until well seared, about 4 to 5 minutes per side for medium-rare. Transfer the steak to a plate.
Meanwhile, place the chopped onion, carrot and celery in the skillet, lower the heat to medium and saute the vegetables until browned, about 4 minutes. Add the wine and scrape any browned bits off the bottom of the pan. Add the rosemary and simmer until the liquid is reduced by two-thirds. Turn off the heat, strain the sauce into a bowl, discarding the solids, and return the sauce to the skillet.
Cut the butter into small pats and gently swirl them into the sauce, then season with salt and pepper. Transfer the steak to a cutting board and slice it across the grain into 1/4-inch-thick slices. Serve the steak with the Brunello sauce.
wp_11662362 –
Lovely wine